Recipe information
Yield
makes enough for 12 standard and 24 mini cupcakes
Ingredients
1 pound cream cheese, room temperature
1/4 cup pure maple syrup, preferably Grade B
Preparation
With an electric mixer on medium-high speed, beat cream cheese until fluffy. Add maple syrup, and beat until combined. Use immediately, or refrigerate up to 3 days in an airtight container; bring to room temperature and stir until smooth before using.
